| • | Preheat oven to 350 degrees C.
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| • | Take a cup of flour into a bowl, cut in 1/2 cup butter, sprinkle with 2 tablespoon of water, and mix with a fork.
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| • | Form dough into a ball and divide in half. Pat into two, approximately 12 x 3 inch strips.
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| • | Arrange crust strips approximately 3 inches apart on an ungreased baking sheet.
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| • | In a medium sauce pan, melt 1/2 cup butter into 1 cup water and bring to a boil.
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| • | Remove from heat and add almond extract. Beat in 1 cup flour, stirring quickly to prevent lumping.
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| • | When mixture is smooth, add one egg at a time, beating well after each addition until smooth.
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| • | Divide puff mixture in half and spread evenly over both strips of crust.
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| • | Bake for about 1 hour at 350 degrees. Puff has a affinity to shrink while cooling, leaving a custard like portion in the center.
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| • | Combine 2 tablespoon of butter with 1 cup powdered sugar and enough cream or milk to reach desired consistency.
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| • | Glaze while slightly warm and sprinkle with almonds or pistachios. |
